Pumpkin Whoopie Pies

Perfect fall snack ~~ yum!

Mix until smooth:

4 eggs
1 ¼ c. oil
1 ½ c. sugar
1 16 oz. can pumpkin

Add & mix:

3 c. flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
3 ½ tsp. cinnamon

Drop by uniform spoonfuls onto greased cookie sheet. Bake at 375 for 9 minutes. Let cool on wire rack.

Filling:

8 oz. cream cheese, soft
½ c. butter, soft
4 c. confectioners sugar
1 tsp. vanilla
1 Tbs. milk

Mix until smooth and creamy. Add extra sugar if too runny or a bit of milk if too stiff. Spread one tbs. on one cookie and top with another. Store in refrigerator.

Tip: A 1 or 2 tbs. scoop is invaluable in making these, both for the cookie part and the filling part.